Croissant Troubleshooting- top layer flaking off

Hello! I recently began laminating my croissant books using two book folds as a means of saving time. The result was wonderful, with a lovely wide open honeycomb inside. However, the top layer flakes off 85% of the time. I read that using too few folds can make your layers too thick and therefore have a tendency to flake off, but I know several bakers who use the double book fold with great success. 

I'd really like to keep the double book fold lamination- does anyone have any ideas as to what else may be happening?